"of the India. Regional ""variants"" are prevalent due to the mass size of the country. For example, in Mumbai, aloo tikki is made up of mainly locally-grown spices such as turmeric as opposed to Bangalore, where its significance is placed more on the coriander spice. In Delhi, Uttar Pradesh is known for its aloo tikki and other chaats Aloo tikki Aloo tikki is a snack originating from the Indian subcontinent; in North Indian, Pakistani and Bangladeshi preparation, it is made out of boiled potatoes, peas, and various curry spices. ""Aloo"" means potato, and the word ""tikki"" means a small cutlet"
"आमिल (sun-dried mango pulp used for a sour taste in daal, curry and sour gravy). In the eastern Indian state of Odisha, taro root is known as ""saru"". Dishes made of taro include ""saru besara"" (taro in mustard and garlic paste). It is also an indispensable ingredient in preparing the heart of Odia cuisine, the ""dalma"", where vegetables are cooked with dal. Sliced taro roots, deep fried in oil and mixed with red chili powder and salt, are known as ""saru chips"". In the north Indian state of Uttarakhand and neighboring Nepal, taro is considered a healthy food cooked in"
"Saag Saag () () () () or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha, Kashmir and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. Saag is common in the state of Odisha, where it is eaten with Pakhala, and West Bengal and regions of North India, where the most common dish is"
"the state. Most of the Bengalis use at least one sāg everyday during lunch. They eat sāg fried or little gravy (jhol) with rice. A list of the plants that are used as sāg is as below. Saag Saag () () () () or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha, Kashmir and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such"
"fried to prepare a delicious food known as ""Kochu Bata"". In India, taro or eddoe is a common dish served in many ways. It is called ""Arvi"" in Urdu/Hindi in Central and North India, which is often mispronounced as ""Arbi"". It is called कचु(""kachu"") in Sanskrit. In Mizoram, it is called ""bäl""; the leaves, stalks and tubers are eaten as ""dawl bai"". The leaves and stalks are often traditionally preserved to be eaten in dry season as """"dawl rëp bai"""". In Assam, a north-eastern state of India, taro is known as ""kosu"" (কচু). Various parts of different types of such"
"patrode. In Andhra cuisine, the roots are boiled, peeled, and fried as an entree with rice, or they may be boiled along with a gravy called ""Pulusu"", and the leaves are also used. In Maharashtra state, the leaves are called ""aloo"" and are used to make a sweet and sour curry with peanuts and cashew nuts (a common dish made during marriages) and the leaf bases made into a side dish ""Dethi"" with curd. In Nagaland, the leaves are dried, powdered, kneaded into a dough and baked into biscuits that are burnt and then dissolved in boiling water before being"
"Goan cuisine as well as the Konkani cuisine Taro leaves are very popular. In the Indian states of Gujarat and Maharashtra, the leaves of the plant are used to make ""patra"" a dish with gram flour, tamarind and other spices. Sindhis call it ""kachaloo""; they fry it, compress it, and re-fry it to make a dish called ""tuk"" which complements Sindhi curry. In Kerala, a state in southern India, taro corms are known as ചേമ്പ് കിഴങ്ങ് ""chembu-kizhangu"". Taro is used as a staple food, as a side dish, or as an ingredient in various side dishes like ""sambar"". As a"
"the Western world (where the goat is commonly replaced with lamb). However, as many people are vegetarian, saag is eaten as it is plain, with the yellow roti or naan. It consists of leafy greens such as spinach, broccoli, kale, and others. In Odia cuisine, sāga is one of the most important vegetables. It is popular all over the state. A large varieties of plants are used as sāga in Odisha. A list of the plants that are used as sāga is as below. In Bengali cuisine, sāg is one of the most important vegetables. It is popular all over"
"with pork, which is the original recipe. The dish was popularized by Goan cooks (whom the British favoured, because they had no issues in kitchens and bars when handling beef, goat meat, pork, or liquor) in the British establishments and the ocean-going liners. Restaurants outside Goa serve vindaloo with chicken or lamb, which is sometimes mixed with cubed potatoes. Even though the word ""aloo"" (आलू) means ""potato"" in Hindi, traditional vindaloo does ""not"" include potatoes. Vindaloo has gained popularity outside of India, where it is almost universally featured on menus at Indian restaurants. Vindaloo served in restaurants of the United"
"Amok (dish) In South-East Asian cuisine, ""mok"", ""amok"" or ""ho mok"" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as red curry. Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common"
"Callaloo Callaloo (sometimes callalloo, calalloo, calaloo or kallaloo) is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including ""callaloo but not Spinach or ""bhaaji""), taro(known by many local names, including ""dasheeen bush"" ""callaloo bush"" ""callaloo"" or ""bush"") or ""Xanthosoma"". known by many names, including ""coco"" & ""tannia"". Because the leaf vegetable used in some regions may be locally called ""callaloo"" or ""callaloo bush"" ""Dasheen Leaves"", some confusion can arise among the vegetables and with the dish itself. In"
"Vindaloo Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A ""vindaloo"", a standard element of Goan cuisine derived from the Portuguese ""carne de vinha d'alhos"" (literally ""meat in garlic wine marinade""), is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish"
"meat and vegetables. Eggplant can also be grilled, skinned and eaten as a salad called ""ensaladang talong"". Another popular dish is ""adobong talong"", which is diced eggplant prepared with vinegar, soy sauce, and garlic as an ""adobo"". Eggplant is widely used in its native India, for example in ""sambar"" (a tamarind lentil stew), ""dalma"" (a ""dal"" preparation with vegetables, native to Odisha), chutney, curry, and ""achaar"" (a pickled dish). Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described as the ""king of vegetables"". Roasted, skinned, mashed, mixed with onions, tomatoes,"
"Avial Avial (, pronounced ) is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. Central Travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick. Generally, only crisp vegetables are used in avial. Vegetables commonly used in avial are elephant yam, plantain, pumpkin, carrots, beans, Aubergine, cucumber, drum sticks, snake gourd"
"includes water spinach), ""sayur asem ikan asin"" (includes salted fish, usually snakehead murrel), and ""sayur asem kacang merah"" (consists of red beans and green beans in tamarind and beef stock). The Karo version of sayur asem is made using torch ginger buds and, more importantly, the sour-tasting seed pods. The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including fish and ""lalapan"", a kind of vegetable salad usually raw but can also be cooked, and is usually eaten with sambal terasi. ""Sayur asem rembang"" is a vegetable soup with a"
"Brunei, it is used for making the popular local cuisine called the ambuyat. It is also used commercially in making noodles and white bread. Sago starch can also be used as a thickener for other dishes. It can be made into steamed puddings such as sago plum pudding. In Malaysia, the traditional food ""keropok lekor"" (fish cracker) uses sago as one of its main ingredients. In the making of the popular keropok lekor of Losong in Kuala Terengganu, each kilogram of fish meat is mixed with half a kilogram of fine sago, with a little salt added for flavour. Tons"
"it is known as ""shankhalu"" (শাঁখ আলু), literally translating to ""conch (""shankha"", শাঁখ) potato (""alu"", আলু)"" for its shape, size, and colour. In Hindi, it is known as ""mishrikand"" (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as ""kesaur"" (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) ""shankha saru"". In Laos, it is called ""man phao"" (ມັນເພົາ), smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a"
"taro roots are thinly sliced and fried to make chips called ""kochu bhaja"". The stem is used to cook a very tasty ""Kochur saag"" with fried hilsha fish head or boiled chhola (chickpea), often eaten as a starter with hot rice. The roots are also made into a paste with spices and eaten with rice. The most popular dish is a spicy curry made with prawn and taro roots. In the Mithilanchal region of Bihar, taro root is known as अडुआ and its leaves are called अड़िकंच के पात. A curry of taro leaves is made with mustard paste and"
"these are widely used in curries and different types of ""sambar"", a lentil-based dish. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and papad on the condiments tray. Indians also use it as a home remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are used as one of the ingredients for making ""momo"". In Kashmir shallots are widely used in preparation of Wazwan Kashmiri cuisine, as they add distinct flavor and prevent curry from becoming black, which is common with onions. In Iran shallots, called ""mousir"" (موسیر), are used"
"Soto ayam Soto ayam is a yellow spicy chicken soup with ""lontong"" or ""nasi himpit"" or ""ketupat"" (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, commonly found in Indonesia, Singapore, Malaysia and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth. It is probably the most popular variant of ""soto"", a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Coconut milk is sometimes used as an ingredient. Occasionally,"
"In New Zealand, sago is boiled with water and lemon juice and sweetened with golden syrup to make lemon sago pudding. In India, Tapioca Sago is used mainly to make the food items like ""Kheer"",""Kichadi"", ""Vada"" etc. Sago starch is also used to treat fibre, making it easier to machine. This process is called sizing and helps to bind the fibre, give it a predictable slip for running on metal, standardise the level of hydration of the fibre and give the textile more body. Most cloth and clothing has been sized; this leaves a residue which is removed in the"
"food is being cooked. The most common and basic condiment, ""sakay"" (), is a spicy condiment made from red or green chili pepper. Indian-style condiments made of pickled mango, lemon, and other fruits (known as ""achards"" or ""lasary"" ), are a coastal specialty; in the highlands, lasary often refers to a salad of green beans, cabbage, carrots and onion in a vinaigrette sauce, popular as a side dish or as the filling of a baguette sandwich. ""Ro"" (, a broth) may be served as the main laoka or in addition to it to flavor and moisten the rice. ""Ro-mangazafy"" ()"
"Lao sausage Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (; ) or Sai Gork / Sai Kork or Sai Krok (; ), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce. Another variant is known as ""soured Lao sausage"". It uses cooked Lao sticky rice as an additional ingredient in the filling, which is then allowed to ""sour"" at room temperature for a couple of days. Other types of Lao sausages are ""Mam"""
"garlic and other spices to accompany rice. The Tharu prepare the leaves in a fried vegetable side-dish that also shows up in Maithili cuisine. In Pakistan, taro or ""eddoe"" or ""arvi"" is a very common dish served with or without gravy; a popular dish is ""arvi gosht"", which includes beef, lamb or mutton. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called ""Pakora"", which is finished by tempering with red chilies and carrom (ajwain) seeds. Taro or ""arvi"" is also cooked with chopped spinach. The dish called ""Arvi Palak"" is"
"Aush Aush (; Pashto/Dari: اَښ), sometimes spelled ash or āsh, is a thick soup/stew, which is usually served hot and is part of Afghan, Iranian, Azerbaijani, Caucasian, and Turkish cuisine. The spelling of the name of this dish varies in English and can include ""āsh"", ""aush"", ""ashe"", ""ashe"", ""āshe"" or ""aash"". Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken. Depending on the type of āsh, it could"
"in Lagos include indigenous delicacies such as eba and egusil; amala and ewedu; jollof; ofada rice; plantains (locally called dodo); beans; suya (spicy shish kebab or spiced roasted beef), which is consumed in local clubs and bars with a bottle of cold beer; and eba, made from cassava and eaten with soups prepared with vegetables and mixture of spices and herbs. Other cuisines range from local ones like ""Iyan"" (pounded yam) made from yam flour, amala; asharo, which is usually eaten with various kind of vegetables; and Egusi (melon soup) to European, Middle-Eastern, and Asian cuisine. The Lagos State Government"
"(; beef liver sausage) and ""Sai Gork Leuat"" (blood sausage). Lao sausage Lao sausage, also known as Laotian sausage / Sai Oua / Sai Ua (; ) or Sai Gork / Sai Kork or Sai Krok (; ), usually refers to a popular type of Lao sausage made from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce. Another variant is known as ""soured Lao sausage"". It uses cooked Lao sticky rice as an additional ingredient in the filling, which is then allowed to ""sour"" at room temperature for a"
"dishes served as snacks, before the main dish, or with beer. Sarad (), is a general name to describe a dish with mixed vegetables, herbs, and spices. Meat salads in Laos are known as ""larb"" or ""laap"". Kaeng (; lit. ""soup"") Ahan ping (; lit. ""grilled food"") Ahan neung (; lit. ""steamed food"") Ahan kap khao (; lit. ""food with rice""), are dishes made with rice as the main ingredient. In most Lao meals, glutinous rice known as ""khao niao"", is a staple to the Laotian diet. Feu () or Mee (). Noodles are popular dishes in northern and central"
"Sago Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of ""Metroxylon sagu"". It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called ""saksak"", ""rabia"" and ""sagu"". The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a"
"Generally, the grains are boiled alone, but occasionally gathered vegetables are added. Unlike other porridges in agricultural societies, ""sayo"" is not a staple food. Rather, Ainu would fill up on fatty soups and grilled meats then drink it like tea as a palate cleanser. For that reason, ""sayo"" was made in a small dedicated pot so as to avoid mixing oils in from other dishes. Care was also taken to avoid mixing flavors when serving by using a separate ladle specifically for serving ""sayo"" (""sayo kasup""), rather than the usual ladle for serving soup (""kasup""). As the porridge uses very"
"fried for longer time (compared to frying rice for Nasi Goreng) for the smokey/slightly-burnt taste to absorb into the rice. Sago or ""sagu""is the traditional staple food of the Melanau people in Sarawak. The bud of the sago palm cooked as a traditional dish in Sarawak. The bud is sliced or cut up and often stewed with coconut milk and dried anchovies with spices. or sago 'porridge' made by pouring boiling hot water onto a bowl of sago starch. Normally will be served together with the ""sambal belacan"" and another side dishes. The texture is very gooey and sticky and"
"Sarson da saag Saroon Da Saag (Sarson Ka Saag, in Hindi, Urdu) is a popular vegetarian dish from the Punjab (both the Pakistani Punjab and the Indian Punjab) and Rajasthan regions of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as garam masala, ginger and garlic. It is often served with makki di roti. The dish is regarded as the traditional way to prepare saag and is usually served with ""makki di roti"" (literally ""unleavened cornbread"". It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified"
"Koi (dish) Koi (; , ) is a ""salad"" dish of the Lao people of Laos and Isan consisting of raw meat denatured by acidity, usually from lime juice. Common varieties include koi kung (), with shrimp as the main ingredient, and koi paa ()/koi pla (), which consists of minced or finely chopped raw fish in spicy salad dressing. Koi can be a source of parasitic diseases. Koi made with raw fish is a popular dish in Laos and Isaan and a common source of infection with the Southeast Asian liver fluke ""Opisthorchis viverrini"". Koi pla eaten in north-east"